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replies
the recipe suggested in the tutorial:
http://www.cakecentral.com/cake_recipe-1602-ButterCream_Icing_for_Frozen_Transfers.html
karenm0712
Posted 22 Jul 2006 , 11:32pm
post #3 of 3
I tried this recipe that Doug is referring to and it was pretty soft. It worked great for the transfer and for frosting the cake, however I would use a stiffer consistency for any flowers, etc. that you want to do. I am fairly new to all of this stuff...just my opinion. 
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